Carrot Sheet Cake, Cooking Light May 2005

Ingredients

• cooking spray
• 9 tablespoons butter, softened
• 2/3 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 large egg whites
• 2 teaspoons vanilla
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup low-fat buttermilk
• 2 cups carrots, finely shredded
• 4 ounces cream cheese
• 1/4 cup butter, softened
• 3 teaspoons vanilla
• 1/8 teaspoon salt
• 2 3/4 cups powdered sugar

Directions

1. 1

   Preheat oven to 350.

2. 2

   To prepare cake, coat a 13 x 9 inch pan with cooking spray. Line bottom with wax paper, then coat wax paper with cooking spray. Set aside.

3. 3

   Place 9 Tbsp butter, brown sugar, and granulated sugar in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs and egg whites, 1 at a time, beating well after each addition until pale and fluffy. Beat in 2 tsp vanilla.

4. 4

   Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, cinnamon, and 1/4 tsp salt, stirring with a wisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Stir in carrot.

5. 5

   Spoon batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350 for 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes on wire rack. Remove from pan. Carefully peel off wax paper; cool completely on wire rack.

6. 6

   To prepare frosting, place cream cheese and next three ingredients in a large bowl. beat with a mixer on medium speed until smooth. Gradually add powdered sugar, beating at low speed until smooth. Cover and chill for 30 minutes. Spread over top of cake.

7. 7

   Store cake loosely covered in the refrigerator.